Add all the ingredients in a large bowl: the egg, onion, garlic, parsley, salt and pepper. Mix everything by hand and let the paste rest in the fridge for about 15 minutes.
Scoop similar size meatballs with a spoon or ice cream scooper, to make sure they are even. Model them with wet hands and then flatten them out, to make sure they fry well in the middle as well.
Heat up coconut oil in a pan on high heat, enough to cover the meatballs and make sure they don't stick to the pan. Set the heat on medium and fry the meatballs 2-3 minutes on one side and then another 2-3 on the other side, or until they get a nice golden brown color.
Scoop them out and let the rest for a few minutes until you serve them.
Adding zucchini to your meatball will make them juicier and add extra flavor.